Friday, January 8, 2010

CSA week five - Pan seared salmon with cream dill sauce

Another simple dish, but since I'm actually out of town right now you're lucky to be getting a post at all.

The salmon is just lightly seasoned with salt, pepper, dried basil, chervil and dill and seared in a little olive oil over medium high heat for five minutes skin-side down and a quick flip to finish. Kind of like the boneless pan fried chicken recipe now that I think of it.

The sauce is the slightly more interesting bit. It's sour cream, a good bit of finely chopped fresh parsley and dill, a little finely minced shallot, salt, pepper, light red wine vinegar (lemon juice would have been a good choice too), a dollop of prepared horseradish and the pan drippings from the salmon. I wasn't sure dill and horseradish would work together, but it's a nice pairing if you don't go overboard with the latter. Lovely over the salmon. Pretty good on the homemade egg noodles. Made a decent salad dressing too. Not as good on roast beets as I thought it would be, though.

2 comments:

LaDivaCucina said...

Welcome back home to frigid Miami! That cream looks really good by the way!

billjac said...

It was a bit of a shock to step out of the airport and discover that I had to pull my winter coat out of my luggage. It's just an aberration, though; we'll be back to brutal swampy heat soon enough.

But in the meantime, it's a good chance to cook some winter dishes.